Perogies (Polish Dumplings)

In my quest to narrow down my recipes to those that are 1) inexpensive, 2) easy, and 3) healthy this recipe has held strong.

For the past few years I have been making large batches of freezer-friendly meals every 3 months so I don't have to spend so much time cooking and I don't have to resort to store-bought freezer meals (which are unhealthy and expensive).
This one freezes so well and just needs to be boiled for a few minutes to serve! It takes me a whole afternoon nap (a mom's unit of time) to make a few bags of these little darlings, but it is well worth it!

They are delicious with served with applesauce (either on the side or on top). I love the sauerkraut filling, but the men in the family like the potato-cheese much better. If you don't want the sauerkraut filling, simply omit the ingredients and double the potato filling.


makes 60-75 perogies (depending on how thin you roll the dough)
4 1/2 cups all-purpose flour*
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
3 baking potatoes, peeled and cubed
3/4 cup shredded Cheddar cheese
2 cups sauerkraut, rinsed (or alternatively you can shred fresh cabbage and saute)
1 large onion, chopped
2 tablespoons sour cream
salt and pepper to taste

1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.

2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.

3. Separate the perogie dough into three balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. You may need to use flour to keep it from sticking. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.

4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon. You can also saute the perogies in butter after they are done boiling. This is our favorite way to eat them!

*I've had good luck substituting 2 cups of the flour with whole wheat pastry flour

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